Lemper Food

DEBBIE'S INDONESIAN LEMPER

Steps:

• Soak rice in water for 1 hour.
• Drain, then, in a saucepan, cook in coconut milk with salt until dry.
• Line a steamer with cheesecloth. Steam for 1/2 hour, or until fully cooked.
• Set aside and keep warm.
• Mash garlic and candlenuts into a paste. Put in a bowl and add coriander, cumin and brown sugar. Mix well.
• Sauté shallot in oil, add garlic paste, sauté. Add chicken, coconut milk and lime leaves. Season with salt and pepper. Let simmer until coconut milk is gone. Remove lime leaves and let cool.
• Once rice is finished steaming and cool enough to handle, take a 6" wide piece of banana leaf, run it over the stove flame until bright green and fragrant. Then pat 2 oz. of rice onto the center of banana leaf. Add 1 T of chicken mixture onto the center of the rice. Fold over so rice encases the chicken, fold in the sides and roll the rest of the leaf, into a tamale shape. Tie with a long thin piece of banana leaf. Set aside and hold cold until service.
• When ready to serve, Steam for about 5 minutes, turning half way through. Cut the tie, remove lemper and cut on the diagonal. Serve with your favorite hot sauce.
• If banana leaves aren't available, you can use cornhusks, which have been soaked in hot water to encase the lemper. Then tie with string. Actually it's much easier than the banana leaves!

LEMPER

Steps:

• Glutinous rice is steamed for 20- 30 minutes with pandanus leaf.
• mix coconut milk, salt and steamed glutinous rice in a big pan or a big bowl, stir until coconut milk absorbed. And then steam again until glutinous rice soft. After that take 1 spoon of glutanious rice onto plastic, make a flat and than stuff with seasoned meat, make a round, than put onto banana leaf, wrap like sausage shape. Steam again for 30 minutes.

LEMPER AYAM (STICKY RICE WITH CHICKEN FILLING)

Steps:

• Sticky rice:.
• put to boil the coconut milk with salt, lemon grass, and bay leaves put. Put it the presteamed sticky rice until the coconut milk fully absorbed by the rice.
• Stuffing:.
• Shred the chicken breast.
• Crush the shallots, garlic, candlenuts, coriander seeds, granulated sugar, and salt.
• Sauté the crushed spices in the vegetable oil until fragrant. Put in the shredded chicken breast, coconut milk, bay leaves, kaffir lime leaves, and tamarind juice. Cook until of the coconut milk fully absorbed.
• Spread half of the sticky rice onto a box shaped cake mould, spread the chicken stuffing, and then spread the other half of the sticky rice on top of the stuffing. Steamed until the the sticky rice is fully cooked.
• Unmold, cut into 20 square pieces, the wrap in banana leaves. Ready to serve.